Preheat oven to 350.Saute onions in butter until butter turns light brown, about five minutes (don't let it burn).Add soup and the liquid from the can of mushrooms but save out the mushrooms themselves. Mix well, pour over the rice in a shallow 2-qt. baking dish. Stir to blend. Top with cheese, drained mushrooms and toasted almonds.Bake 15 to 20 minutes until heated though.Recipe source: Recipe Friends Global Cooks yahoogroup